Mooncusser Fish House & Moon Bar

In front of the first floor deep fat fryers there are damaged or missing floor tiles; repair or replace.

At the first floor bar two of the handwashing sinks had no soap and no hand drying devices; all handwashing sinks should be fully stocked at all times. The person in charge corrected on site after the observation by the health inspector.

In the second floor kitchen observed an employee washing a spoon in a handwashing sink in the first floor bar area observed a handwashing sink basin filled with ice; handwashing sinks should only be used for hand washing retrain staff.

Observed the interiors of the deep fat fryer cabinets heavil soiled with grease along with the tile floor beneath it the floors walls and ceilings of the walk-in cooler in the basement have a build-up of a white mold-like substance the black drop plate inside the ice machine in the basement has a black mold-like buildup; clean and sanitize of soils and grease.

At the first floor bar the chemical warewashing machine tested 0ppm after multiple attemps and even after swapping in a new bottle of sanitizer; repair or replace the machine so that it produces sanitizer at required ppm. The second and third floor warewashing machines were observed working properly and staff were directed to use those machines only.

At the first floor bar observed per the employee cooked Jamaican beef patties that had been cooked at or around 4:00pm kept at ambient temperatures 70F. The person in charge voluntarily discarded the four beef patties. Hold hot TCS foods at or above 135F.

In the second floor kitchen observed melon spheres and pickled peppers kept outside of refrigeration at 75F; the person in charge placed the foods into mechanical refigeration to cool to 41F. Keep TCS foods at or below 41F.

Observed in-use utensils stored in 102F water in the second floor kitchen; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

No written instructions to handle a vomit and diarrhea event could be presented during the inspection; provide.

In the second floor kitchen walk-in cooler observed raw chicken stored directly above raw ready to eat fish and whole muscle beef; store proteins according to their internal cooking temperature following proper storage hierarchy. This was corrected on site by an employee after the observation was pointed out by the health inspector.

No Allergen Awareness Certificate could be presented during the inspection; provide and post visible to public.

Multiple food handlers observed without hair restraints handling and preparing food; provide effective hair restraints for food handlers.

No Allergen Awareness Certificate could be presented during the inspection; provide and post visible to public.

Multiple food handlers observed without hair restraints handling and preparing food; provide effective hair restraints for food handlers.

No written instructions to handle a vomit and diarrhea event could be presented during the inspection; provide.

In the second floor kitchen walk-in cooler observed raw chicken stored directly above raw ready to eat fish and whole muscle beef; store proteins according to their internal cooking temperature following proper storage hierarchy. This was corrected on site by an employee after the observation was pointed out by the health inspector.

Observed in-use utensils stored in 102F water in the second floor kitchen; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

In the second floor kitchen observed melon spheres and pickled peppers kept outside of refrigeration at 75F; the person in charge placed the foods into mechanical refigeration to cool to 41F. Keep TCS foods at or below 41F.

At the first floor bar observed per the employee cooked Jamaican beef patties that had been cooked at or around 4:00pm kept at ambient temperatures 70F. The person in charge voluntarily discarded the four beef patties. Hold hot TCS foods at or above 135F.

At the first floor bar the chemical warewashing machine tested 0ppm after multiple attemps and even after swapping in a new bottle of sanitizer; repair or replace the machine so that it produces sanitizer at required ppm. The second and third floor warewashing machines were observed working properly and staff were directed to use those machines only.

Observed the interiors of the deep fat fryer cabinets heavil soiled with grease along with the tile floor beneath it the floors walls and ceilings of the walk-in cooler in the basement have a build-up of a white mold-like substance the black drop plate inside the ice machine in the basement has a black mold-like buildup; clean and sanitize of soils and grease.

In the second floor kitchen observed an employee washing a spoon in a handwashing sink in the first floor bar area observed a handwashing sink basin filled with ice; handwashing sinks should only be used for hand washing retrain staff.

At the first floor bar two of the handwashing sinks had no soap and no hand drying devices; all handwashing sinks should be fully stocked at all times. The person in charge corrected on site after the observation by the health inspector.

In the men's room in the basement there is a missing ceiling tile the tile floor beneath the deep fat fryers are damaged or missing; replace or replace the damaged floor and ceiling tiles.